Classic Deviled Eggs

Hard-boiled egg halves filled with a smooth, tangy yolk mixture and finished with paprika and fresh chives.

Prep: 15 min · Cook: 12 min · Yield: 6 · Method: Stovetop

Ingredients

• 6 large eggs
• 0.25 cup mayonnaise
• 2 teaspoons dijon mustard
• 1 teaspoon white vinegar
• 0.125 teaspoon paprika
• 0.25 teaspoon kosher salt
• 0.125 teaspoon black pepper
• 1 tablespoon fresh chives

Cooking instructions

1. Place the eggs in a saucepan and cover with at least 1 inch of cold water. Bring to a full boil over medium-high heat. (about 8 min)
2. Remove the pan from the heat, cover, and let the eggs stand for 10 minutes. Transfer them to a bowl of ice water and chill for 5 minutes. (about 15 min)
3. Peel the eggs, rinse away any shell pieces, and pat dry. Slice each egg in half lengthwise. Carefully remove the yolks and place them in a bowl. (about 7 min)
4. Mash the yolks until smooth. Stir in the mayonnaise, Dijon mustard, vinegar, paprika, salt, and black pepper until creamy and well combined. (about 3 min)
5. Spoon or pipe the yolk mixture into the egg-white halves. Sprinkle with the chopped chives and a light dusting of paprika. Chill until serving. (about 5 min)